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Whole30 Chicken Kabobs with Spicy Almond Sauce MAGIC ELIXIRS (TM)

  • Author: nocrumbsleft
  • Prep Time: 15 min
  • Cook Time: 10 min
  • Total Time: 25 min
  • Yield: 4 servings



  • 2 lbs. boneless and skinless chicken thighs
  • Extra Virgin Olive olive oil
  • Kosher salt


  • 1/2 cup coconut milk
  • 2 Tbsp Extra Virgin Olive olive oil
  • 2 Tbsp Thai red curry paste
  • 2 Tbsp cilantro, chopped
  • 2 Tbsp coconut aminos
  • 2 cloves garlic, minced
  • 2 Tbsp lime juice, freshly squeezed

Spicy Almond Sauce MAGIC ELIXIRS:

  • 3 Tbsp almond butter
  • 2 Tbsp coconut aminos
  • 2 Tbsp rice vinegar
  • 12 Tbsp your favorite hot sauce, or more if you prefer more heat
  • 1 Tbsp toasted sesame oil
  • 1/2 cup unsweetened coconut milk
  • 1 red Anaheim or Fresno pepper, seeds removed, chopped fine
  • 2 cloves garlic, minced
  • 2 tbsp chopped ginger
  • 1 green onion, thinly sliced


Make the marinade by blending all the marinade ingredients together in a food processor.  Cut the chicken thighs into strips (chicken thighs are irregular, so they won’t cut perfectly, but I try to cut them into the best strips possible) and place in a container with the marinade. Refrigerate overnight.

Make the sauce by blending all the sauce ingredients in a food processor. Set aside.

When ready to cook, remove the chicken from the refrigerator and bring to room temperature. Remove from the marinade and lightly dab the pieces with a paper towel to remove excess marinade. Sprinkle with salt. Thread each piece one by one onto skewers. Then brush the chicken skewers with a bit of olive oil, making sure all sides of the chicken are evenly covered.

Preheat the grill. Place the skewers on the grill and cook for 8-10 minutes, turning over halfway through. If they’re not done, turn down the grill to low and let them cook a bit longer. Remove and let rest. Serve on a bed of the Simple Sugar Snap Pea Salad (recipe below) with the Spicy Almond Sauce on the side.